Grilling tips for reduced cancer risk

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Grilling has been linked to increased cancer risk, but you can still cook out if you know what to avoid. Sally Scroggs, health education manager at MD Andreson's Cancer Prevention Center, offers the following tips for reducing cancer risk while grilling. less

Grilling has been linked to increased cancer risk, but you can still cook out if you know what to avoid. Sally Scroggs, health education manager at MD Andreson's Cancer Prevention Center, offers the following ... more

Grilling has been linked to increased cancer risk, but you can... Photo-4867683.65641 - seattlepi.com

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Avoid processed meats
Skip processed meats like bacon, ham, pastrami, salami, sausage, hot dogs and pepperoni.
Cancer-causing substances form when these meats are preserved, says the American Institute for Cancer Research. And, eating these meats can damage a person’s DNA, increasing the risk of colorectal cancer. less

Avoid processed meats Skip processed meats like bacon, ham, pastrami, salami, sausage, hot dogs and pepperoni. Cancer-causing substances form when these meats are preserved, says the American Institute ... more

Don't char or burn poultry, meat or fish
Charring, burning or grilling meat, poultry and fish over high temperatures causes heterocyclic amines (HCAs) to form. These HCAs can damage a person’s genes, raising the risk for stomach and colorectal cancers. less

Don't char or burn poultry, meat or fish Charring, burning or grilling meat, poultry and fish over high temperatures causes heterocyclic amines (HCAs) to form. These HCAs can damage a person’s genes, ... more

Avoid HCAs - Pre-cook the food
Cook meat, poultry or fish in the microwave or oven for two to five minutes, then finish them on the grill. Less grill time means less exposure to cancer-causing chemicals.

Avoid HCAs - Pre-cook the food Cook meat, poultry or fish in the microwave or oven for two to five minutes, then finish them on the grill. Less grill time means less exposure to cancer-causing chemicals.

Avoid HCAs - Lower the temperature
For a charcoal grill, spread the coals thinly or prop the grill rack on bricks. This reduces the heat by increasing the distance between your food and the coals. And, use barbecue briquettes and hardwood products, such as hickory and maple. They burn at lower temperatures than softwood (pine) chips. less

Avoid HCAs - Lower the temperature For a charcoal grill, spread the coals thinly or prop the grill rack on bricks. This reduces the heat by increasing the distance between your food and the coals. And, use ... more

Trim the fat
Cancer-causing polycyclic aromatic hydrocarbons (PAHs) form in the smoke when fat from meat, poultry or fish drips onto the heat source. That PAH-filled smoke then coats your food.
Curb exposure to PAHs by trimming fat from meat before grilling. Or, choose cuts labeled “lean.” less

Trim the fat Cancer-causing polycyclic aromatic hydrocarbons (PAHs) form in the smoke when fat from meat, poultry or fish drips onto the heat source. That PAH-filled smoke then coats your food. Curb ... more

Showcase fruits and veggies
No barbecue should be a meat-only affair. Grilling fruits and veggies is a great way to load up on vitamins and nutrients that help your body fight off diseases like cancer.
“For some grilling enthusiasts, these changes might initially be a lot to stomach,” Scroggs says. “But updating how you barbecue may mean you continue to enjoy grilling for many summers to come.” less

Showcase fruits and veggies No barbecue should be a meat-only affair. Grilling fruits and veggies is a great way to load up on vitamins and nutrients that help your body fight off diseases like cancer. ... more

Showcase fruits and veggies
No barbecue should be a meat-only... Photo-4867700.65641 - seattlepi.com